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Grain Free Apple & Carrot Spice Vegan Blender Muffins

Taralynn McNitt

5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Refrigerate 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Servings 12
Calories 160 kcal

Ingredients
  

  • 3 Large Carrots
  • 1 Large Honey Crisp Apple
  • 1 Medium Ripe Banana
  • 2 Tbsps Sunflower Oil (or your choice of oil)
  • 7 Dates Without Pits
  • 2 Tsps Apple Cider Vinegar
  • 2 Tsps Vanilla
  • 2 Tbsps Ground Cinnamon
  • 1 Tsp Ginger
  • 1 Tsp Nutmug
  • 1 Tsp Cloves
  • 1/2 Cup Ground Flaxseeds
  • 1/4 Cup Sliced Almonds
  • 1 Tsp Baking Soda
  • 1/4 Tsp Sea Salt

Instructions
 

  • Preheat oven to 375 degrees. Spray a muffin pan and set aside. 
  • Slice and peel the apple, chop carrots and add both to the blender. Add banana, dates, vanilla, sunflower oil, and pulse until blended. 
    **you do not want to create a liquid, so do not blend on high**
  • Pour the blended mixture into a mixing bowl. Add sliced almonds, cinnamon, nutmeg, ginger, cloves, flaxseeds, baking soda, salt, and combine well. 
  • Evenly distribute the muffin batter into the greased pan. (about 1/2 cup in each) 
  • Bake 30 minutes. 
  • Place muffins in the refrigerator for 30 minutes to cool and firm. 
    **For best results, store the muffins in the refrigerator.